chocolate coconut fudge cake

Gingerbread Cake with Cinnamon Molasses Frosting is more than just a winter dessert—it’s pure comfort in every bite. I’m Amanda, and here on BeamRecipes, I love sharing cozy, nostalgic treats that bring warmth to your table. This spiced gingerbread cake, topped with a silky cinnamon molasses frosting, captures everything I adore about baking: simplicity, connection, and flavor that feels like home. It’s the kind of cake that fills your kitchen with sweet, spicy aromas and your heart with joy. Let’s make something beautiful together—one slice of gingerbread cake at a time.

Why You’ll Love This Recipe

This isn’t your average gingerbread cake. A touch of unsweetened cocoa powder adds richness, while the mix of both fresh and ground ginger gives a double kick of warmth. The result is bold, balanced, and unforgettable.
You’ll also fall in love with the old-fashioned ermine-style frosting — silky, not-too-sweet, and laced with cinnamon and molasses. It’s perfect for those who crave cozy flavor without heavy frosting overload.

Ingredients (Detailed & Humanized)

For the Cinnamon Molasses Frosting:

• ¼ cup all-purpose flour – gives the frosting its silky structure
• 1 cup granulated sugar – sweet but not cloying
• Pinch of salt – balances out the sweetness
• 1 cup whole or 2% milk – creates a creamy base
• 1 teaspoon vanilla extract – adds warmth and depth
• 1 cup unsalted butter, room temperature – makes the frosting light and fluffy
• 2 teaspoons unsulphured molasses – brings that dark, caramel richness
• ¼ teaspoon cinnamon – adds a gentle spice note

For the Gingerbread Cake:

• 2 ¼ cups all-purpose flour – the sturdy base of the cake
• 1 ½ tablespoons unsweetened cocoa powder, sifted – adds subtle depth, not chocolate flavor
• 1 ½ tablespoons ground ginger – warm, earthy, and aromatic
• 1 ½ teaspoons baking powder – helps the cake rise tenderly
• 1 ½ teaspoons ground cinnamon – sweet spice for balance
• ¾ teaspoon ground allspice – adds a subtle holiday flavor
• ½ teaspoon ground cloves – deepens the spice profile
• ¼ teaspoon ground nutmeg – a whisper of warmth
• ½ teaspoon baking soda – helps balance the molasses’ acidity
• ½ teaspoon salt – enhances every flavor
• 2 tablespoons fresh ginger, finely grated or ginger paste – bright, zesty heat
• ¾ cup unsulphured molasses – the heart of gingerbread flavor
• 1 ½ tablespoons canola oil – keeps the cake soft and moist
• ¾ cup unsalted butter, melted – adds richness
• 1 cup dark brown sugar, packed – gives caramel-like sweetness
• 3 large eggs, room temperature – binds everything smoothly
• ¾ cup boiling water – helps bloom the cocoa and deepen flavor

Directions (Step-by-Step Cooking Guide)

Step 1: Start with the frosting base. In a saucepan, whisk together the flour, sugar, salt, milk, and vanilla over medium-high heat. Keep whisking until it thickens into a pudding-like consistency — smooth and glossy.
Step 2: Transfer the frosting base to a heatproof bowl, pressing plastic wrap directly onto the surface so it doesn’t form a skin. Let it cool completely to room temperature.
Step 3: While the base cools, preheat your oven to 350°F and grease a 9×13 pan. Line with parchment paper if you want easy removal later.
Step 4: Whisk together the dry ingredients — flour, cocoa powder, spices, baking powder, baking soda, and salt. Set aside. In a separate bowl, combine the molasses, oil, and fresh ginger.
Step 5: In a large mixing bowl, beat melted butter and brown sugar until light and smooth. Add eggs one at a time, mixing until creamy. Blend in the molasses mixture and dry ingredients in alternating additions.
Step 6: Pour in the boiling water and whisk until the batter is smooth and glossy. It’ll look thin — don’t worry, that’s what makes it tender.
Step 7: Pour into the prepared pan and bake for about 30 minutes, or until the top springs back lightly when touched. Let it cool completely before frosting.
Step 8: Finish the frosting by beating 1 cup of butter in a stand mixer until light. Add the cooled frosting base one spoonful at a time, then whip in molasses and cinnamon. The result should be creamy, fluffy, and beautifully spiced.
Step 9: Spread the frosting evenly over the cooled cake, swirling it with an offset spatula. Add a sprinkle of cinnamon or festive decorations if you’d like.

Cultural or Technique Note

This gingerbread cake celebrates classic American baking traditions, where molasses and spices turn simple ingredients into something heartwarming. The use of ermine frosting — a vintage technique — recalls a time before buttercream ruled dessert tables, when light, custard-based frostings were the mark of home bakers who valued balance over sweetness.

Serving Suggestions

• Serve with a cup of hot coffee or chai
• Top with candied ginger for texture
• Enjoy warm with vanilla ice cream
• Add a sprinkle of powdered sugar before serving

Pro Tips for Success

• Use both fresh and ground ginger — it doubles the flavor impact.
• Don’t skip the boiling water — it makes the cake extra tender.
• Make the frosting base ahead so it’s fully cooled before whipping.
• Be patient when adding the frosting base — a little at a time ensures smooth texture.
• Always frost a completely cooled cake to avoid melting.
• For a more vintage look, use an offset spatula to make soft, swoopy frosting peaks.

Common Mistakes to Avoid

⚠️ Overmixing the batter: leads to a dense cake — mix just until combined.
⚠️ Skipping the cocoa: it’s subtle but vital for flavor depth.
⚠️ Frosting while warm: will melt and slide — wait until fully cooled.
⚠️ Adding hot frosting base to butter: causes separation — cool it completely.
⚠️ Using cold butter: prevents the frosting from becoming airy and smooth.

Storage & Reheating

Fridge: Store airtight for 3–4 days.
Freezer: Store airtight for up to 2 months.
Reheat: Let the cake come to room temperature, or warm individual slices slightly before serving.

Frequently Asked Questions (FAQ)

Q1: What makes this gingerbread cake different from others?
A1: The combination of cocoa powder, fresh ginger, and boiling water gives this cake richer depth, stronger spice flavor, and a soft, tender crumb.
Q2: Can I make the frosting in advance?
A2: Yes! You can prepare the frosting base a day or two ahead and store it in the fridge — just bring it to room temperature before whipping it with butter.
Q3: Can this cake be made into cupcakes?
A3: Absolutely! Divide the batter into lined muffin tins and bake until a toothpick comes out clean.
Q4: Can I use blackstrap molasses instead?
A4: It’s not recommended — blackstrap molasses can overpower the spices and make the cake bitter. Stick to unsulphured molasses for best flavor.
Q5: Is ermine frosting stable for warm environments?
A5: Ermine frosting holds up well at room temperature for several hours but may soften in very warm conditions — keep it cool if possible.

Closing Paragraph

Every slice of this gingerbread cake with cinnamon molasses frosting feels like an embrace — warm, balanced, and just nostalgic enough to make you smile. Whether you’re baking it for a winter gathering or a quiet weekend treat, this cake delivers comfort in every bite. Share it with loved ones, or enjoy it by the fire with a steaming cup of tea.

Final Thoughts

There’s something timeless about a cake that fills the kitchen with cinnamon and molasses. It reminds me that baking isn’t just about dessert — it’s about creating warmth, connection, and little moments of sweetness we’ll remember later. This one’s a keeper .in my book..